What isn't easy about this is assembling the list of flours:

Flour list: numbers equal portion ratios
Soy flour 2
Ground Flax - whole flax ground up in coffee mill 1
Buckwheat 1
Vital Wheat Gluten 1
Wheat Germ 1
Spelt 1
Carb Quik 2 (order from Netrition.com)


Spices:
dried oregano
dried basil
garlic powder (not needed if using prepared sauce)
curry powder
salt

Toppings:
grated cheese that will melt (chedder, mozzarella, etc.)
Grated Parmesan
Tomato sauce or prepared pasta sauce (watch the carbs on the prepared stuff)

Liquids:
water
olive oil


Directions:
Make a doughball by adding water to your flour mix. Throw in a pinch or
two of curry powder and salt. Add some olive oil for crispiness.

Place dough ball into non-stick frying pan. Pat and mash the dough ball
into a round pizza crust.

Cook on low heat until the crust separates easily from the pan.

Flip crust.

Apply cheese that melts. Sprinkle on oregano, basil and garlic powder.
Apply sauce and top with Parmesan.

Half cover the pan leaving plenty of air flow to produce a dry crust
cook on low, low heat until done.

Note: I get no spike whatsoever with this. If the crust is well cooked,
there will be no objectionable soy or flax flavors.